Slow-cooked short ribs served with a rich sauce.

Fork Tender Short Ribs

A fresh salad inspired by the flavors of Lyon, elegantly presented.

Lyon Salad

Classic French onion soup topped with melted cheese.

French Onion Soup

Deliciously seared scallops served with a complementary sauce.

Scallop Appetizer

Tender duck leg confit served with seasonal sides.

Duck Confit

Season the beef short ribs with salt and black pepper on all sides.

Prepare the Short Ribs

In a large skillet, heat olive oil over medium-high heat. Add the short ribs and sear them until browned on all sides, about 3-4 minutes per side. Remove and set aside.

Sear the Meat

In the same skillet, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.

Sauté the Vegetables

Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Allow the wine to simmer for about 3 minutes.

Deglaze the Pan

In a slow cooker, add the seared short ribs, sautéed vegetables, beef broth, tomato paste, bay leaves, and dried thyme.

Combine Ingredients

Cover and cook on low for 6-8 hours or until the ribs are fork-tender.

Slow Cook

Remove the bay leaves, garnish with chopped parsley, and serve the short ribs with the rich sauce.

Serve

beef short ribs

salt

black pepper

olive oil

onion, chopped

carrots, chopped

celery, chopped

garlic, minced

beef broth

red wine

tomato paste

bay leaves

thyme, dried

parsley, chopped (for garnish)

Wash and dry the butter lettuce, radishes, cherry tomatoes, and cucumber. Slice the radishes and cucumber thinly. Halve the cherry tomatoes and set aside.

Prepare the Ingredients

In a skillet, cook the bacon slices over medium heat until crispy. Remove and drain on paper towels. Once cooled, crumble into pieces.

Cook the Bacon

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.

Make the Dressing

In a large salad bowl, combine the butter lettuce, sliced radishes, cherry tomatoes, cucumber, and shallots. Drizzle with the dressing and toss gently.

Assemble the Salad

Top the salad with crumbled bacon and goat cheese. Serve immediately.

Butter Lettuce

Radishes

Cherry Tomatoes

Cucumber

Shallots

Bacon

Goat Cheese

Olive Oil

Red Wine Vinegar

Dijon Mustard

Salt

Pepper

In a large pot, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, for about 30-40 minutes or until they are deeply caramelized and golden brown.

Caramelize the Onions

Stir in the minced garlic and cook for an additional 2 minutes. Pour in the white wine and scrape the bottom of the pot to deglaze, cooking until the wine reduces by half.

Add Garlic and Deglaze

Add the beef broth, thyme, bay leaf, salt, and pepper. Bring to a simmer and let it cook for another 20 minutes.

Add Broth and Seasonings

Remove the bay leaf and ladle the soup into bowls. Top with toasted baguette slices and a generous amount of cheese.

Serve the Soup

Place the bowls under the broiler for a few minutes until the cheese is bubbly and golden brown.

Melt the Cheese

 onions

 butter

 garlic cloves, minced

 beef broth

 dry white wine

 thyme, dried

 bay leaf

 salt

 black pepper

Pat the scallops dry with paper towels and season them with salt and black pepper.

Prepare the Scallops

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Heat the Oil

Add the scallops to the skillet in a single layer. Sear without moving them for about 2-3 minutes until a golden crust forms. Flip and sear the other side for an additional 2-3 minutes until cooked through. Remove scallops from the skillet and set aside.

Sear the Scallops

In the same skillet, reduce the heat to medium and add the butter. Once melted, add minced garlic and sauté for 30 seconds until fragrant. Stir in lemon juice and chopped parsley.

Make the Sauce

Return the scallops to the skillet and toss gently to coat in the sauce. Serve immediately.

Combine and Serve

Sea scallops

Olive oil

Garlic

Lemon juice

Butter

Fresh parsley

Black pepper

In a bowl, rub the duck legs with kosher salt, black peppercorns, thyme, crushed garlic, and bay leaves. Cover and refrigerate for at least 24 hours or up to 48 hours.

Prepare the Duck Legs

After marinating, rinse the duck legs under cold water to remove excess salt and spices. Pat them dry with paper towels.

Rinse and Dry

In a large, heavy-bottomed pot, melt the duck fat over low heat. Submerge the duck legs in the fat, ensuring they are fully covered. Cook on low heat for about 2 to 3 hours until the meat is tender and easily pulls away from the bone.

Cook the Duck Legs

Remove the pot from heat and let the duck legs cool in the fat. Once cool, transfer the duck legs to an airtight container, cover with the duck fat, and refrigerate for up to 1 month.

Cool and Store

To serve, reheat the duck legs in a skillet until crispy. Serve with seasonal sides of your choice.